Preparation

1. Cut each wing into three parts: the drumette (looks like a small drumstick), the wing (with the two bones), and the tip. Throw away the tips.

2. The night before, combine everything except the chicken, flour, frying oil, scallion, and sesame seeds in a large bowl.

3. Add the wings to the marinade, stir to coat, cover the bowl, and let it sit overnight in the refrigerator.

4. When you're ready to fry the next day, remove the wings, reserving the marinade in a separate bowl. Dry the wings with paper towels.

5. Cook the remaining marinade in a saucepan over low heat until it reduces by one-third, about 20 minutes. Then let the marinade cool.

6. Heat the oil to 350 degrees. Dust the wings with flour, and drop each into the potgently, unless you like third-degree burns. Fry each wing until it's golden and crispy, 5 to 8 minutes, then drain it on a plate with paper towels.

7. Once all the wings are done, toss them in a bowl with the leftover marinade.

8. Garnish with the toasted sesame seeds and chopped scallion, then serve them up.

my notes

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